Chicken pot pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 320.0
  • Total Fat: 16.6 g
  • Cholesterol: 19.6 mg
  • Sodium: 562.5 mg
  • Total Carbs: 31.4 g
  • Dietary Fiber: 2.4 g
  • Protein: 11.5 g

View full nutritional breakdown of Chicken pot pie calories by ingredient
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Number of Servings: 8


    Pie crust, frozen, ready-to-bake, 2 crust, single 9"
    Chicken Breast, no skin, 1 breast, bone and skin removed
    * Potato, with skin, 1 large (3" to 4-1/4" dia.
    Mushrooms, fresh, 1 medium
    Baby Carrots, raw, 7 medium
    Green Beans (snap), 8 beans (4" long)
    Onions, raw, 2 slice, medium (1/8" thick)
    Spinach, frozen, 0.25 cup
    Peas, frozen, 0.3 cup
    *Milk, 2%, 1 cup
    *Flour, white, 0.25 cup
    Olive Oil, 3 tbsp
    Oregano, ground, 1 tsp
    Parsley, dried, 1 tbsp
    Garlic powder, 2 tsp
    Pepper, black, 1 tsp
    Seasoning Salt, 1 tsp
    Lemon Pepper, 1 tsp
    Chili Powder, 1 tsp


Cut up vegetables and sautee with olive oil and seasonings. Remove from pan. Cut up chicken and sautee with olive oil, seasoning salt, pepper, and garlic. Mix milk and flour together. Add vegetables back to pan and cook 1-2 minutes longer. Stir in milk mixture. Sauce should thicken. Spoon into pie crust. Top with second pie crust - slit holes in top crust.
Bake at 350 for 45 minutes.
Makes 8 1.5 cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user AKAYCAT.

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